1. Combine the flour, icing sugar, butter, cinnamon and salt in the bowl
of a food processor. Process until combined and looks like fresh breadcrumbs.

2. Add the egg yolk and pulse until it comes together into a ball.3. Remove the processor and shape into a disc, wrap in plastic and
refrigerate for 1 hour.4. Preheat the oven to 200ºC (400ºF). Remove the pastry from the
refrigerator and roll out between floured baking paper to 3mm thickness.5.Using a cutter slightly larger than the tins you are using cut out the
pastry. Use a palate knife to gently lift the pastry into the tins, press into
the tins and trim if necessary.6.Place heaped teaspoons of fruit mince into the pastry and cut a
smaller decorative piece to top the pies.7. Bake in the hot oven for 8-10 minutes or until the pastry is golden,
this will depend on the size tins you decide to use.8. Serve warm or cold sprinkled with icing sugar. Store in an airtight
container for up to 2 weeks.

1. Combine the fruits, marmalade, brown sugar, brandy and mixed spice in
a large saucepan. Bring to a simmer over a medium low heat and cook for
approximately 15 minutes until the fruits are softened and the mixture is
thick.

2. Add the butter and stir until melted. Stir though the extra brandy. 3. The fruit mince can be used immediately or it can be bottles in
sterilized jars and stored in a cool dark place for up to 3 months. Refrigerate
once opened. The longer it is stored the better the flavours will develop.